Cucurbit Ceviche
Source: Naomi Webb, Foodwise Staff
Recipe Type: Appetizers and Sides | Seasons: Summer
Cool, colorful, and packed with summer flavor, this ceviche swaps seafood for a vibrant mix of cucurbits—the plant family that includes melons, cucumbers, and summer squash (and yes, it has a fun name to say!).
Serves 6
INGREDIENTS
1 cup melon, diced
1 cup cucumber, diced
4-5 summer squash
2 avocado diced
1 cup cherry tomatoes, halved
½ cup green onion, sliced
1 jalapeno or serrano chile, minced (deseed for milder heat)
Juice of 3-4 limes
Juice of 1 orange
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
½ cup cilantro, roughly chopped
Pickled red onion and sliced radish to garnish
PREPARATION
- Slice summer squash lengthwise into planks. Brush with olive oil and season with salt and pepper. Grill zucchini on each side for 2 minutes. Place in the refrigerator to cool.
- In a large bowl, combine melon, cucumber, tomato, green onion, and chile.
- In a small bowl, whisk together lime and orange juice, olive oil, salt, and pepper. Set aside.
- Remove zucchini from the fridge and dice into large chunks. Mix in with melon mixture. Pour on dressing and mix well. Let marinate in the fridge for 30–60 minutes.
- Right before serving, stir in herbs and avocado. Taste and adjust salt, lime, or heat.
- Serve cold with chips, spooned into lettuce cups, or over
- tostadas. Garnish with pickled onions and radish slices.
